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Chantele Cross-Jones

Slimming World Creamy Chicken and Red Pepper Pasta Recipe

This is a yummy rich and creamy pasta recipe using chicken and red peppers. Great for a slimming world dieter as it's syn free and filling. Makes the perfect evening meal or as a fresh summertime light lunch. All our family has enjoyed it
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 300 g dried pasta
  • 4 chicken breasts remove any visible fat and dice into chunks
  • 1 whole red pepper de-seeded and diced
  • 1 cup frozen peas
  • 120 ml quark
  • 70 ml fat free yogurt
  • 120 g grated parmesan or 120g grated cheddar optional if your using your HEX A or going to syn it
  • 1 tsp Garlic Salt
  • 1 tsp Dried Parsley
  • Frylight
  • additional salt and pepper to taste

Method
 

  1. Place your pasta on to boil and spray a frying pan with frylight add the chicken and pepper to the pan and cook until the chicken cooked through (usually around 10 minutes)
  2. Remove from the heat and allow to sit for a few minutes to allow it to cool and to release any final red pepper juices (there is a reason I promise)
  3. Add the peas to your pasta pot so they can cook for the last 2 minutes or so
  4. In a bowl mix together your quark, yogurt, garlic salt, parsley and cheese if using any
  5. Add the chicken and peppers and all the juice that has come off them, mixing well into your creamy sauce mix
  6. Drain your pasta and peas and either allow them to cool slightly or fun them under a bit of cold water
  7. Add your pasta to your creamy chicken mix, pile on a speedy side salad and enjoy

Notes

I like this dish cooled but you can just as easily have it hot if you would rather. I just find quark lends itself better to cold pasta dishes.